Homemade cranberry sauce takes about ten minutes and keeps for a week in the fridge. Wild cranberries are smaller and more aromatic than cultivated ones, which makes for a deeper flavour.
Ingredients
300 g frozen wild cranberries, 100 g sugar, the zest and juice of one orange, and a pinch of cinnamon.
Method
Simmer everything in a small pan until the berries pop, about 8 to 10 minutes. Mash lightly, let cool and refrigerate. The sauce thickens as it cools.
Serving ideas
Serve with roast meats, spoon over baked camembert, or stir into yoghurt the next morning.
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